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Tomato Tart

5 from 1 reviews

A cheesy tomato tart. A lovely, tasty tart that’s easy to put together.

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Ingredients

Instructions

  1. Defrost puff pastry.
  2. Preheat oven to 400 degrees.
  3. Slice tomatoes and lay the slices out on paper towel so they drain a bit – cover with a sheet of paper towel as well.
  4. Place puff pastry on a sheet of parchment paper that is on a baking sheet.
  5. Unfold puff pastry. If there are any holes or rips just pinch the pastry back together again.
  6. Prick puff pastry all over with a fork. Go wild with the fork! Prick right up to the edge of the puff pastry.
  7. In mini food processor, blend cream cheese, herbs, minced garlic, 1/4 cup of parmesan cheese until smooth.
  8. Spread cream cheese mixture on puff pastry, spread very thinly – right up to the edge – leaving about 1/2″ border around the edge.
  9. Sprinkle 2 cups of fontina cheese over pastry and cream cheese mixture.
  10. Layer sliced tomatoes over cheese.
  11. Sprinkle last 1/4 cup of parmesan over the tomatoes.
  12. Bake for 20 minutes until golden brown.
  13. Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes.
  14. Sprinkle with a little chopped basil to garnish.